Description
Orzo Pasta Salad is a vibrant and refreshing dish that’s perfect for any occasion, from summer barbecues to light lunches. This easy-to-make salad combines tender orzo pasta with crisp vegetables, protein-rich chickpeas, tangy feta cheese, and fragrant herbs, all tossed in a zesty lemon-oregano vinaigrette. Its bright colors and bold flavors make it a crowd-pleaser that appeals to guests of all ages. Enjoy it as a stand-alone meal or as an accompaniment to grilled meats; this versatile salad is sure to impress!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
- Lemon juice and extra-virgin olive oil for dressing
Instructions
- Cook the orzo in chicken broth until al dente, then drain and cool.
- Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper in a large bowl.
- Combine cooled orzo with dressing and fold in cucumbers, tomatoes, chickpeas, olives, onion, and feta until well mixed.
- Chill for at least one hour before serving; add fresh herbs just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg